I managed to impress my grandmother with this is super easy vegan version of a traditional buttery jam slice! It uses a secret ingredient Aauafaba (a.k.a the liquid left after you drain a can of chickpeas) as an egg white replacement in both the base & topping! If you don’t have this, you can try omitting it, but add a bit more oil or syrup. Also when choosing the Jam, just make sure that there is no gelatine in it to ensure that its vegan, and you’re good to go!
6-INGREDIENT COCONUT JAM SLICE
Makes: 12-16 slices
INGREDIENTS:
Base layer::
-
1 1/2 cups plain flour
-
½ cup coconut oil, melted
-
2 tablespoons maple syrup
-
2 tablespoons aquafaba
-
*Optional: ½ tsp vanilla & salt
Jam layer:
-
½ cup 100% fruit Jam ( I used raspberry)
Top layer:
-
1 cup of shredded coconut
-
1 tablespoon maple syrup
-
2 tablespoons aquafaba
METHOD:
1. Preheat the oven to 175 degrees Celsius. Line a square baking tin with non-stick paper.
2. BASE: Mix all ingredients into a bowl and mix until the flour lumps are gone and a dough forms. Spread the dough evenly in the prepared tin and bake in the oven for 10 minutes until just golden.
3. Remove the base from the oven and evenly spread the jam on top of the base.
4. Mix together the ingredients for the top layer. Then evenly sprinkle the coconut over the jam layer
5. Return to the oven to bake for 15 minutes until the topping is golden
6. Allow the slice to fully cool before cutting as the base can be very crumbly when its warm
*Storage tips: in the an airtight container at room temp for 2 days or in the fridge for a week!
Bring these to your family or a picnic and i’m sure everyone will love it! Let me know if you try it!